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Ingredients

• 2 lrg Aubergines -, (1 1/2 lbs ea)
• 1 Tbsp. Extra virgin olive oil
• 1 c. Finely-minced onions
• 3/4 lb Sliced Crimini or possibly Shiitake mushrooms, (abt 4 c.)
• 1 Tbsp. Slivered garlic
• 1/2 tsp Fennel seed, crushed
• 1 c. White wine
• 28 ounce Italian tomatoes - (1 can), minced
• 3 Tbsp. Minced sun-dry tomatoes, optional
• 1/4 c. Minced fresh basil
•     (or possibly 2 tsp. dry basil)
• 2 Tbsp. Extra virgin olive oil
• 1/4 c. Chopped shallots or possibly green onions, white part only
• 1/3 c. Flour
• 2 1/2 c. Lowfat milk
• 1/4 tsp Freshly-grated nutmeg
• 1/3 c. Freshly-grated fontina cheese
•     (or possibly smoked or possibly regular mozzarella cheese)
•     Salt, to taste
•     Freshly-grnd black pepper, to taste
• 1 lb Fresh lasagna noodles, cooked
• 8 c. Loosely-packed spinach leaves, washed well, stems removed, dry
• 3/4 c. Freshly-grated Parmesan cheese
•     Seasoned Bread Crumbs, see Note

Description

Remove Stems From Aubergines And Slice Lengthwise In 1/4-inch Thick Slices. Arrange In A Single Layer On A Lightly Oiled Baking Sheet Or Possibly Two And Roast In A Preheated 425…

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